Cauliflower And Brussels Sprout Gratin With Pine N... |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I came across this recipe recently in one of the major food publications (Food and Wine, Bon Appetit, one of those), and I've made it twice, The flavor is so rich and complex that people invariably ask for seconds. Read more . The combination ingredients and textures - brussels sprouts, cauliflower, parmesan, cream, pine nuts, toasted bread crumbs - is a winner. Ingredients:
11/2 pounds brussels sprouts, trimmed, quartered lengthwise through core |
1 11/2- to-13/4-pound head of cauliflower, trimmed, cut into small florets |
23/4 cups heavy whipping cream |
1/2 cup chopped shallots |
1 tablespoon chopped fresh sage |
11/2 tablespoons olive oil |
1/2 cup plain dry breadcrumbs |
1/2 cup pine nuts |
2 tablespoons chopped fresh italian parsley |
3 cups grated parmesan cheese, divided |
Directions:
1. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain.
2. Transfer vegetables to a large bowl of ice water to cool. Drain well.
3. Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups or less, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
4. Place the pine nuts in a dry skillet and heat, tossing gently, until the pine nuts are toasted. Be careful not to let them burn. Remove from heat and set aside.
5. Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in toasted pine nuts and chopped parsley. Season with salt and pepper.
6. Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 11/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 11/2 cups Parmesan. Pour cream mixture evenly over.
7. NOTE: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
8. Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
|
|